Cherry-Chocolate Volcanoes

Submitted by: Emilie Dutil-Bruneau, Montreal

“At my house, my mother was the chief cook, but at Christmastime, my father tied on his apron and made his famous volcano cookie recipe. My sister and I couldn’t wait to savour these cherry-chocolate concoctions, and my cousins would place their orders with my father for family parties. It’s a family tradition that continues to this day. ”

Ingredients

Cherry-Chocolate Volcanoes

  • 1 3/4 cup(s) flour
  • 1/3 cup(s) cocoa powder
  • 1/2 tsp(s) baking powder
  • 1/2 tsp(s) salt
  • 2/3 cup(s) butter
  • 1 cup(s) sugar
  • 1 egg
  • 1 tsp(s) vanilla extract
  • 1/2 tsp(s) almond extract
  • 1/3 cup(s) buttermilk
  • 1 1/2 cup(s) drained, chopped maraschino cherries
  • 1 cup(s) chopped nuts
  • 24 cherries, halved

Chocolate Cherry Glaze

  • 1/4 cup(s) butter
  • 1/3 cup(s) cocoa powder
  • 1/4 cup(s) cherry liquid
  • 1/4 tsp(s) almond extract
  • 2 cup(s) icing sugar

Cooking Instructions

Preheat the oven to 375°F. Sift together the flour, cocoa, baking powder and salt, and set aside. Cream the butter and gradually add the sugar. Beat in the egg, vanilla and almond extracts. Add the dry ingredients alternating with the buttermilk. Stir in the cherries and nuts. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool while you make the chocolate glaze. Melt butter over low heat. Stir in the cocoa powder, add the cherry liquid, almond essence and icing sugar, and stir until smooth. Once the cookies have cooled, top with the chocolate glaze and decorate each cookie with a cherry half. Makes 4 dozen.

Prep Time

10-12

Cook Time

30

Source

From a Fry's Cocoa brochure




Share this recipe